Olive pesto pasta

6 Servings

Ingredients

Quantity Ingredient
1 Jar (10 oz) garlic or
Pimento-stuffed green olives
Drained
1 cup Firmly packed parsley sprigs
⅓ cup Olive or vegetable oil
⅓ cup Beef broth
⅛ teaspoon Pepper
4 cups Uncooked mafalda (mini
Lasagna noodle) pasta
2 mediums Carrots, julienne
3 cups Cut-up cooked roast beef

Directions

Place olives and parsley in food processor or blender. Cover and process until finely chopped. Add oil, broth and pepper. Cover and process until mixture is smooth. Cook pasta as directed on package, adding carrots 3 minutes before pasta is done; drain. Toss pasta mixture, olive pesto and roast beef.

From "20 Minute Meals" typed by jessann :)

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